Panier of Plenty

Fromage de chèvre

There is a reason for dwelling on cheese – it is occupying my thoughts lately as I prepare for my new role: helping our neighbouring farm make goat’s cheese. I have toured the fromagerie and bergerie (where many baby goats are being born each day as spring approaches) and have a vague idea of how things function (including essential terminology in French and Catalan). Starting in March and continuing through until October, I will be documenting some of my experiences while making ‘lactique’ rounds of chèvre (fresh, demi-sec and sec), tommes (large rounds in two different sizes) and ‘formagets’ (a process where the goat’s milk is heated). Mas Coste has many loyal clients who love their artisanal methods, and the unique earthy quality that permeates the taste of the cheese – it ferments on wooden shelves, lining the exposed ‘stone and earth’ cellar walls, typical of traditional ‘mas’ or farm buildings in our region.

Watch this space…

Image: très sec – ‘lactique’ goat’s cheeses that have dried beyond their normal ‘sec’ rating and can be grated for use in sauces, or cut into chunks for an apéritif.

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This entry was published on February 21, 2014 at 11:50 am. It’s filed under Antipodean, Country Life, Country Living, Cuisine, Environment, Europe, Ex Advertising Creative, Expat, Food, France, French Culture, La Vie Quotidienne, Languedoc Roussillon, Leisure, Life, Lifestyle, Living in France, New Zealander in France, Pyrénées, Pyrénées-Orientales, Rural Life, Seasons, South of France, Thoughts, Tree-change and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

5 thoughts on “Fromage de chèvre

  1. mesarapugs on said:

    Wow! Impressive! Good Luck with the upcoming months – so interesting!! 🙂

  2. oh lucky you!!! the cheese and goats, I mean, not so much the shower cap and gumboots 🙂

    • Hello Hilary, have discovered the shower cap is not necessary (secretly very pleased) as their certification is artisanal rather than standard EU, and for the moment have nice white sabots and a white overcoat… love learning as it is like all culinary processes, partly based on feeling or intuition, and the rest involves ‘chemistry and measures’. Hope all is well with you and you are enjoying the autumn produce, love Viv xx

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